Garlic Rasam

Ingredients

• • Tamarind - lemon size
• • Garlic (crushed) - 6 flakes
• • Tomatoes (chopped) - 2
• • Water - 3 ½ cups
• • Salt - as required
• • Asafoetidas - a little
• • Ghee/Oil (for seasoning) - as required
• • Mustard seeds - ¼ teaspoon
• • Curry leaves (for garnishing) - 1 sprig
• • Coriander leaves (for garnishing) - a little
• • Jeera - ½ teaspoon

Ingredients For Grinding Together Coarsely

• • Coriander seeds - 1 ½ teaspoons
• • Cumin seeds - ½ teaspoon
• • Red chillies - 3
• • Garlic - 2 flakes
• • Curry leaves - a few
• • Pepper - ¼ teaspoon

Method

• 1. Take tamarind extract (about 1 cup), add chopped tomatoes, salt, curry leaves, whole peeled garlic,1 crushed garlic and then add coarsely ground powder.
• 2. Boil over low flame until it reduces a little and the raw smell of the tamarind goes.
• 3. Then add 1 1/2 cup of water. When you see froth forming on the surface, switch off the gas.
• 4. Do not boil the rasam as it will not taste good.
• 5. Heat a Teaspoon of ghee, add mustard seeds, jeera, when it sizzles, add curry leaves and pour it over the rasam.
• 6. Garnish with finely chopped coriander leaves.